These chewy oatmeal raisin cookies have soft centres and crispy edges. Flavoured with cinnamon and vanilla, they are wonderfully buttery and packed with juicy raisins.
225gbutter1 cup, softened, salted or unsalted (see notes below)
200ggranulated sugar1 cup
210glight brown sugar1 cup
2medium or largeeggsroom temperature
1teaspoonvanilla
180gall purpose flour1½ cups
1teaspoonbaking soda
1teaspoonground cinnamon
240gquick cook oats3 cups
130graisins1 cup
Instructions
Preheat oven to 190℃ Fan/375℉ and line a baking sheet with parchment paper.
Soak 130 g raisins in a small bowl of hot water and set aside (soaking raisins before using is recommended, see notes below).
In a medium mixing bowl blend 225 g butter with 200 g granulated sugar and 210 g light brown sugar till creamy. Next blend in 2 medium or large eggs, 1 teaspoon ground cinnamon and 1 teaspoon vanilla.
Sift in 180 g all purpose flour and 1 teaspoon baking soda then stir to mix well.
Drain the raisins and pat dry then add to the mixture with 240 g quick cook oats stirring to mix well.
Dampen hands and roll cookie mixture into small balls and arrange 2 inches apart on the baking sheet as they will spread during cooking. Gently press each cookie ball to flatten and bake for 12-13 minutes or till golden with slightly browned edges. Cookies will feel soft to touch but will firm up on cooling. Allow the cookies to cool before serving.
Notes
Chilling the dough - You can chill the cookie dough from 30 mins to overnight before baking which makes the cookie dough a little less sticky and gives richer, chewier cookies. Chilling the dough before baking will make them spread less while baking.Raisins - can be soaked in hot water, back/green tea, coffee, fruit juices or maple syrup/honey and water for extra flavour.Butter - we usually use salted butter, if using unsalted butter add ⅛ teaspoon salt to enhance the flavours.Storing instructions - Store baked cookies in an airtight container and keep in a cool place for up to a week or in the freezer for up to 3 months, thaw and bring to room temperature before serving.To freeze the cookie dough either roll into a log and wrap in plastic wrap or shape into cookies and arrange in a container with parchment paper between the layers. The cookies can be baked from frozen adding 2 more minutes to the baking time.